4-Chicken and Potato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 chicken legs, skin removed3 chicken thighs, skin removed4 medium potatoes, cut into chunks1 8 oz can tomato sauce1/2 cup shopped cilantro4 garlic cloves, mashed with some salt1/4 cup lemon juice (more or less to taste)1 tsp salt (more or less to taste)
Boil chicken in 4-6 cups salted water about 30 minutes until done.
While chicken is cooking, fry the potatoes in oil until crispy, drain on paper towels.
Fry garlic and cilantro in a little oil for about 2 mintues
When chicken is done, remove from stock and let cool; debone.
Remove about 2 cups of the chicken stock to use for making the rice instead of water.
Return chicken to the stock; add potatoes and tomato sauce, bring to a boil then simmer. Add cilantro and garlic, salt and lemon juice, simmer 10 minutes. Serve over rice.
Makes 6 1 cup servings
While chicken is cooking, fry the potatoes in oil until crispy, drain on paper towels.
Fry garlic and cilantro in a little oil for about 2 mintues
When chicken is done, remove from stock and let cool; debone.
Remove about 2 cups of the chicken stock to use for making the rice instead of water.
Return chicken to the stock; add potatoes and tomato sauce, bring to a boil then simmer. Add cilantro and garlic, salt and lemon juice, simmer 10 minutes. Serve over rice.
Makes 6 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 163.2
- Total Fat: 5.1 g
- Cholesterol: 52.5 mg
- Sodium: 747.6 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.8 g
- Protein: 15.0 g
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